Chocolate Eve’s Pudding With Custard Sauce

Eve’s pudding is traditionally made with apples, but here is it is made with raspberries as well and topped with moist white chocolate sponge. Served with either a bitter non dairy chocolate sauce, or non dairy custard, the taste is superb.


225 g/8 oz fresh or frozen raspberries

2 eating apple, peeled cored and sliced thickly

4 tbsp seedless raspberry jam

2 tbsp port (optional)

Sponge topping

50 g/1 ¾ 4 oz tbsp soft non dairy margarine

50 g/1 ¾ oz 4 tbsp castor superfine sugar

75 g/2 ¾ oz/2/3 cup self raising flour, sieve (strained)

50 g/1 ¾ oz white non dairy chocolate grated

1 vegan egg

2 tbsp non dairy milk

Bitter non Dairy Chocolate Sauce:

90 g/3 oz dark chocolate

150 ml/1/4 pint/2/3 cup single light non dairy cream


1.Place the apple and raspberries in a shallow 1.1 litre 2/pint/5 cup ovenproof dish.

2.Place the raspberry jam and port (using) in a small pan and heat gently until the jam melts and combines with the port. Pour the mixture over the fruit. all of the ingredients for the sponge topping in a large mixing bowl and beat until the mixture is smooth.

4.spoon the sponge mixture over the fruit and level the top. Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 40-45 minutes or until the sponge is springy to the touch.

5. To make the sauce, break the chocolate into small pieces and place in a heavy-based saucepan with the cream. Heat gently, beating until a smooth sauce is formed. Serve warm with pudding.